Publications
- 2.00bunch - rhubarb (approximately 680g when cleaned)
- 50.00g - sugar
- 250.00ml - self-raising flour
- 250.00ml - cake flour
- 125.00ml - cornflour
- 90.00g - butter, cubed
- 125.00ml - cold water
- 15.00ml - water
- 100.00ml - castor sugar
- 2.00 - Chocolate custard: eggs
- 100.00g - castor sugar
- 30.00ml - cornflour
- 500.00ml - milk
- 200.00g - white chocolate, grated
1. Preheat the oven and grease an ovenproof dish with butter. Remove the leaves from the rhubarb, wash the stems thoroughly and cut them into 2cm pieces. Arrange the pieces in a single layer in the oven dish and sprinkle sugar on top. Bake for 20-25 minutes or until soft. Set it aside to cool.
2. Sift the self-raising flour, cake flour and cornflour. Use your fingers to rub the butter into the dry ingredients. Add the water and use your hands to combine the ingredients to form a dough. Turn the dough out onto a flour-dusted surface and knead until smooth.
3. Roll the dough out into a rectangle of about 30 x 20cm. Spread the cooled rhubarb on top, leaving an edging of about 5cm wide along one long side. Sprinkle castor sugar (keep 10ml aside) on top and roll it up from the other long side, ending with the seam at the bottom. Place the roll on a greased baking tray. Sprinkle it with water, followed by the remaining castor sugar. Bake the roly-poly for about 30 minutes or until golden brown and crisp.
4. Prepare the chocolate custard: Beat the eggs and sugar until light and fluffy. Add the cornflour and milk and beat until mixed. Heat the mixture over a low temperature and beat until it thickens. Remove the custard from the heat and stir in the chocolate until it melts. Cut the roly-poly into slices and serve with the chocolate custard.
